Is It Done Yet?

If you have a meat thermometer, it will tell you what temperature to cook whatever your meat of choice is. These are the temperatures that I use.  Recommendations from 'experts' vary widely. 
I am cook; not an expert.

Please note:  Meat and poultry should rest 5 - 25 minutes before serving/slicing (depending on size).  This allows for the juices, that have accumulated on the surface, to seep back into the meat, making it more tender and juicy.  The internal temperature will continue to rise 5 - 10 degrees Fahrenheit (2 - 4 Celsius) while resting.  The temperatures given are the point at which you remove from heat. 

Please also note:  These are NOT the U.S. Food Safety Guidelines.  They recommend that all meat be cooked to an internal temperature of 160F minimum, particularly for the very young, elderly, pregnant or anyone with a compromised immune system.  They define a rare steak as one cooked to 140F.

Type	Description	Fahrenheit	Celsius
Beef - very rare	Red, cool center	120F	48C
- rare	Red, warm center	125F	52C
- medium rare	hot, red - pink center	135F	55C
- medium	bit of pink in center	145F	62C
- medium well	gray, not recommended	155F	68C
Veal	same as for beef
Pork	slightly pink is okay	155 - 160F	68 - 71C
Lamb rosy rare	mainly pink center	125F	52C
- medium rare	less pink in center	135C	57C
Poultry
Chicken, breast	juices run clear when pierced	160F	71C
Chicken, thigh	juices run clear when pierced	170F	77C
Turkey, breast	juices run clear when pierced	165F	74C
Turkey, thigh	juices run clear when pierced	180F	82C
Whole duck	juices run clear when pierced	180F	82C
Duck breast, Magret	best if rare or medium rare - same as for beef	125	52C
Fish	should flake and turn opaque

 

If you don't have a thermometer you have to figure it out some other way.  This is how I do it:

Clear juices:   For poultry the juices should run clear when you poke it.  Stick a knife or skewer into the poultry as far as you can or to the middle.  When you pull it out there should be clear juices running from the slit.  If the juices are pink it's not done.  For whole birds I highly recommend a thermometer.  It is too easy to overcook them without a proper thermometer which makes them dry and tough. I have the kind that sits outside the oven with a wand in the meat - works great!

Cut & peak: For chicken breasts and other small pieces I make a small cut in the center of one, pull the sides apart and look: if it is not pink it is done.  The same works for pork although I allow that to be a bit pink.  Use the same method for lamb, veal or beef except that now you need only determine if it is done to your preference from rare to well!

Thumb test: I couldn't say it better myself so here is an explanation of the thumb test with great photos at http://www.exploratorium.edu/cooking/meat/activity-fingertest.html

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